Morcón Gaditano

Morcón Gaditano comes from Cádiz, a city and port in southwestern Spain. It is the capital of the province of Cádiz, one of eight which make up the autonomous community of Andalusia. The word “gaditano” describes a native of Cádiz city.
MeatsMetricUS
Iberian pig pork butt (shoulder), neck meat or both1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Pimentón30 g5 Tbsp
Garlic, diced12 g4 cloves
Instructions
  1. Cut meat into 25 mm (1”) pieces.
  2. Mix well meat with salt and spices.
  3. Stuff into pork large intestine blind cap (caecum) casing. The casing is about 18-25 cm long. Reinforce lengthwise and across with twine. The stuffed morcón looks like an oval small rugby ball.
  4. Hold at 10° C (50° F), 90% humidity, for 8-10 days.
  5. Dry at 12-14° C (53-57° F), 80% humidity, for 2-3 months. The total time depends on the diameter of the sausage and temperature/humidity. In natural chambers without control of temperature and humidity, drying time could be 3-4 months or even longer.
  6. Store at 12° C (53° F), 65% humidity.
Notes
In traditional production the temperature in natural chambers was maintained by burning oak wood when necessary. Cure #2 was not added either.
Consume raw.

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